Name: Filloless Skinny Spanakopita
Ingredients: • 1 large leek, cleaned and thinly sliced; • 3 scallions, cleaned and thinly sliced; • 16 to 20 oz organic spinach (add any wild greens you fancy); • 1 bunch flat leaf parsley, finely chopped; • 1 bunch dill, finely chopped; • 12 to 14 oz good quality feta; • 2 eggs; • Fancy Peasant Mountain Oregano Salt; • Fancy Peasant extra virgin olive oil; • 1 cup semolina or cornmeal

Filloless Skinny Spanakopita

A Greek longevity classic made modern. A powerhouse of olive oil, wild greens, herbs, and feta, ready in under 45 minutes.

This pita reminds me of my childhood. Now my brood eats this in the morning with coffee and poached eggs, and for lunch and dinner with a big green salad and some protein.

It is absolute perfection that feels like the best hug ever.

Ingredients:

• 1 large leek, cleaned and thinly sliced
• 3 scallions, cleaned and thinly sliced
• 16 to 20 oz organic spinach (add any wild greens you fancy)
• 1 bunch flat leaf parsley, finely chopped
• 1 bunch dill, finely chopped
• 12 to 14 oz good quality feta
• 2 eggs
• Fancy Peasant Mountain Oregano Salt
• Fancy Peasant extra virgin olive oil
• 1 cup semolina or cornmeal

What you'll need

500ML Everything Olive Oil $45

Method:

Preheat oven to 350°F.
In a medium saucepan, add enough olive oil to coat the bottom of the pan.
Add the leeks and sauté until tender.
Add spinach and cook for 2 to 3 minutes — do not let it become wilted or soggy.
Remove from heat and allow the mixture to cool slightly.
In a separate bowl, whisk 2 eggs.
Add crumbled feta, eggs, flat leaf parsley, dill, Mountain Oregano Salt, and ½ cup semolina to the cooked spinach mixture. Mix well.
Drizzle olive oil on the bottom of a depsi (baking dish).
Sprinkle semolina over the olive oil so it coats the bottom of the pan well.
Add the spinach mixture and spread evenly into the baking dish.
Top with the remaining semolina and a drizzle of olive oil.
Bake for about 40 minutes, until golden brown.